In a medium saucepan, stir the wine with the sugar, bay leaf, cinnamon, both zests, and pepper. Bring to a boil over high heat, and then reduce the heat to medium-low, and simmer until reduced to 1/3 cup, about 30 minutes. Pour the sauce through a fine sieve into a bowl and keep warm.
Light a grill. Brush the bread with the olive oil, and then grill, turning once, until charred on both sides, 5 to 7 minutes.
To serve, divide the toast between 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint.